Baked Ricotta Dip

4.67 from 12 votes

This baked ricotta dip includes bacon and sun-dried tomatoes for a flavorful experience! A low carb, keto, and gluten free appetizer recipe with video.

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Prep Time 2

Cook Time 20

Total Time 22

Makes: 6 Servings

Net Carbs: 3

Calories: 211

Ingredients Method Nutrition Video Notes

Ingredients

US CustomaryMetric

15 oz ricotta
¼ cup shredded Parmesan
2 tbs chopped sun-dried tomatoes
4 slices cooked bacon chopped
black pepper
red pepper flakes optional

Step-by-Step Instructions

Preheat the oven to 375F.
Mix all the ingredients together, check for seasoning.
Place into an oven proof dish and smooth over the top. Bake for 15-20 minutes until hot and bubbly.

Nutrition

Calories: 211kcalCarbohydrates: 3gProtein: 11gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0gCholesterol: 48mgSodium: 236mgPotassium: 184mgFiber: 0gSugar: 0gVitamin A: 417IUVitamin C: 5mgCalcium: 199mgIron: 0mgNet Carbs: 3g

Video

Notes

3g net carbs per serving (one sixth of the whole recipe)

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.